Monday, 17 October 2016

Loaded Baked Potato Soup

A real winner...wonderfully satisfying. Thank you Mel's Kitchen

4-5 medium russet baking potatoes
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour, divided
  • 6 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/3 cup finely diced green onions
  • 1/3 cup light sour cream
  • Toppings:
  • Sour cream
  • Shredded cheddar cheese
  • Chopped green onions
  • Cooked, diced bacon pieces

  • Preheat the oven to 375 degrees F. 
  • Pierce the potatoes all over with a fork. 
  • Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 
  • Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle
  • Cut the potatoes in half and scoop out the insides of the potatoes. 
  • Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
  • In a large 4-quart pot, melt the butter over medium heat. 
  • When melted, add 1/4 cup of the flour and whisk to combine. 
  • Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
  • In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. 
  • Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
  • Stir in the potato chunks and salt and pepper. 
  • Whisk in the cheddar cheese until it is completely melted. 
  • Stir in the green onions and sour cream. 
  • Serve immediately with desired toppings.

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